Recipe courtesy of Orlando Ortega
Flan Mexican
Getting reviews...
- Level: Easy
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 262
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 0 g
- Sugar
- 53 g
- Protein
- 5 g
- Cholesterol
- 86 mg
- Sodium
- 57 mg
- Level: Easy
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 262
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 0 g
- Sugar
- 53 g
- Protein
- 5 g
- Cholesterol
- 86 mg
- Sodium
- 57 mg
Ingredients
Directions
- Preheat the oven to 325 degrees F.
- Melt 1 cup of the sugar in saucepan over low heat and cook until golden brown, about 20 minutes. Watch the sugar carefully as it can burn quickly (adding 2 tablespoons of water to the sugar will also help it not burn). Put the caramel into custard cups to cover the bottom.
- In mixing bowl add the remaining 1 cup sugar, eggs, and vanilla. Boil the milk, then slowly add to sugar egg mix whisking well. Strain through a fine strainer. Ladle the mixture into the caramel coated custard cups, filling 3/4 full. Put the filled cups into a water bath and cover. Cook for about 50 minutes. Check after 30 minutes. Cool to room temperature.
- To serve, run a knife around the edges to loosen and invert onto plates.
